These stuffed mushrooms make an excellent appetizer. Filled with creamy 3 cheese filling and topped with crunchy Panko parmesan topping are sure to be gone in seconds!
Ingredients
Here´s what you need to make this easy recipe:
- Cremini (baby bella) mushrooms – preferably smaller/medium-sized mushrooms. Larger mushrooms will also work but do not taste very good in this recipe. You could also use button (white) mushrooms but cremini mushrooms have much more flavor.
- Shallots – you can also use regular onions but you need to cook them longer to soften. I prefer shallots for their mild flavor and that they cook quicker.
- Fresh garlic – you could also use garlic powder but nothing beats fresh garlic.
- Cheese – this recipe uses 3 kinds of cheese: creamy cream cheese, sharp cheddar, and parmesan cheese.
- Spices and herbs: onion powder, paprika, and cayenne pepper for some heat. Fresh parsley and thyme – you could also use dry herbs. Lemon zest adds a citrusy freshness but can be omitted.
- Crunchy breadcrumb parmesan topping: you really need to get Panko breadcrumbs for this recipe. They are much larger than regular breadcrumbs and make the topping super crispy.
How to make stuffed mushrooms step by step
STEP 1: Wash the mushrooms and pat them dry with paper towels. Separate the mushroom caps from the stems, finely chop the stems. Finely chop shallots, garlic, and parsley.
STEP 2: Heat butter in a pan over medium heat. Add chopped mushroom stems and shallots. Cook for a couple of minutes or until soft and all the excess water is evaporated. Add garlic and thyme and cook for 30 seconds.
STEP 3+4: In a large bowl, combine sauteed mushroom stems and onions, cream cheese, grated parmesan, breadcrumbs, parsley, lemon zest, onion powder, paprika, cayenne, and grated cheddar. Season with salt and pepper.
STEP 5: Make the breadcrumb topping: melt butter in a small pot. When melted add the breadcrumbs and stir until evenly coated. Take the pot off the heat and stir in parmesan cheese.
STEP 6: Place the mushroom caps on a baking sheet stem-side up. Drizzle the mushrooms with olive oil and season with salt and pepper.
STEP 7: Stuff the mushrooms with the filling and top with breadcrumb topping.
STEP 8: Bake at 400°F/200°C for about 20 minutes or until the topping is nicely browned.
Enjoy!
Storage
These stuffed mushrooms taste best freshly made but also reheat really well. Store them in the fridge for up to 3 days then reheat in the oven – use a fan/convection setting if you have it to crisp up the topping. Air fryer is also a great way to reheat these mushrooms and crisping up the topping.
More delicious mushroom appetizers
- Mushroom Toast
- Mushroom Bruschetta
- Mushroom Tart (readers´ favorite!)
- Mushroom Quesadilla
- Mushroom Deviled Eggs
Stuffed Mushrooms
Ingredients
for the mushrooms:
- 1 pound (450g) cremini (baby bella) mushrooms preferably smaller/medium mushrooms, not large
- 2 tablespoons olive oil
- salt and pepper
for the filling:
- 2 tablespoons butter
- 2 shallots
- 4 cloves garlic
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 tablespoons Panko breadcrumbs
- 1/2 cup (115g) cream cheese
- 1/4 cup lightly packed grated Parmesan
- zest grated from 1/2 lemon optional
- 1/4 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/8 teaspoon cayenne pepper optional
- 1 tablespoon chopped parsley
for the topping:
- 2 tablespoons butter
- 1/2 cup (30g) Panko breadcrumbs
- 3 tablespoons grated Parmesan
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Instructions
- Wash the mushrooms and pat them dry with paper towels. Separate the mushroom caps from the stems, finely chop the stems. Finely chop shallots, garlic, and parsley.
- Heat butter in a pan over medium heat. Add chopped mushroom stems and shallots. Cook for a couple of minutes or until soft and all the excess water is evaporated. Add garlic and thyme and cook for 30 seconds.
- In a large bowl, combine sauteed mushroom stems and onions, cream cheese, grated parmesan, breadcrumbs, parsley, lemon zest, onion powder, paprika, cayenne, and grated cheddar. Season with salt and pepper.
- Make the breadcrumb topping: melt butter in a small pot. When melted add the breadcrumbs and stir until evenly coated. Take the pot off the heat and stir in parmesan cheese.
- Place the mushroom caps on a baking sheet stem-side up. Drizzle the mushrooms with olive oil and season with salt and pepper.
- Stuff the mushrooms with the filling and top with the breadcrumb topping.
- Bake at 400°F/200°C for about 20 minutes or until the topping is nicely browned.
- Enjoy!
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